Paula Deen, you owes me one. You heard me queen of butter and inappropriate comments, I remade one of your delights into something my health-nut brother would eat. (ok, he smokes, negating the fact he rides a mountain bike and has a pork-rind free diet.)
I was looking for a banana bread recipe to use up some overripe fruit plus to have something healthy to take to my brother when I saw him last. I used a PD recipe I've used before with modification.
This bread freezes beautifully and has become a breakfast staple, toasted with a little light cream cheese.
**Healthier Paula Deen Banana Bread***
Original source credit- http://www.food.com/recipe/paula-deen-banana-bread-244423
2 cups all-purpose ( I used 1 1/2 cups whole wheat + 1/2 cup flax seed)
1 cup sugar ( reduced to 3/4 cup to account for the additional fruit sweetness)
1 tsp salt
1 tsp baking soda
2 tsp baking powder
1/2 cup melted butter (I used 1/3 and replaced the moister with light sour cream)
4 very ripe bananas (I used 3 and mushed them up)
1/2 -cup pecans (reserve)
1/2- cup golden raisins
1/2- cup dried cranberries
1/2 light sour cream (extra moisture)
2 tablespoons melted butter + 1 tsp cinnamon +1/4 cup brown sugar + pecans- On a separate foil lined combine the melted butter plus sugar. Coat the pecans and toast on 375 until caramelized. Set aside.
Combine all dry ingredients and add melted butter, eggs and banana. mix well. I typically by hand and not with my stand mixer to keep some banana chunkiness.
Fold in the raisins, cranberries and pour into a greased loaf pan. Bake at 350 for 45 mins. In the last 20 minutes sprinkled the caramelized pecans on top of bread and continue to bake.
Servings- 12 slices